I made curry chicken and served it over wheat berries (instead of brown rice) with roasted broccoli. This was an interesting meal since I used both very slow cooking for the chicken and very fast [pressure] cooking for the wheat-berries.

I did the chicken in the slow-cooker. I made the sauce the night before.In a bit of oil, I lightly browned grated ginger, garlic (two cloves), curry powder, and a bunch of red-curry paste. I used 3 cups of almond-coconut milk with some ginger chuncks and a bit more curry powder. I also added salt and pepper. I cut the chicken into pieces and marinated in mix overnight then put the whole thing in the slow-cooker in the morning on low.

I do not understand what curdled in it since there was no dairy, but something did, as you can see. Overall, the chicken was overcooked. I think even with 3 cups of milk, there wasn't enough to fill the cooker so it was a bit too hot. And the whole thing wasn't incredibly flavorful as I had hoped.

For the wheat berries,I read a few different things but I finally just kind of made it up. I skipped the presoak as I had in the past which seemed fine. I mixed 1 cup of dry wheat berries with 2 or so cups of water. I pressure cooked it on high for 12-15 minutes and then released. They were cooked but a bit chewy. I drained the excess water.

I also roastedbroccoli(425 for about 25-30 min, rotated once)which came out pretty good!

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.